Marinated Roast Pork Tenderloins

Ingredients:

2 lb Pork tenderloins, all fat
-removed
2 ts Dry Marinade for Pork
2 ts Vegetable oil
1 Garlic clove, pressed
1/2 ts Dried rosemary, crumbled
1 c Beef consomme
1/2 c Dry white wine
2 Green onions, minced
1/2 c Water
1 ts Dijon mustard
1/2 ts Corn starch

Method:

Rub pork well with dry marinade.
Cover and refrigerate for 30 minutes to 24 hours.
Preheat oven to 375F.
Mix oil, garlic, and rosemary; rub over pork.
Place pork in roasting pan; cook until thermometer inserted in thickest part of the meat registers 170F, about 30 minutes.
Meanwhile, simmer consomme, wine, and green onions in a small skillet until reduced to 1/2 cup, about 25 minutes.
Strain and return liquid to pan.
Transfer cooked pork to a plate; tent with foil and let stand for 20 minutes.
Set roasting pan over medium heat.
Add 1/2 cup water and bring to a boil, scraping up any browned bits.
Add consomme; return to a boil.
Mix mustard and corn starch; whisk into pan sauce.
Reduce heat and simmer until thickened, stirring constantly, about 1 minute.
Cut meat diagonally into 1/3-inch thick slices.
Arrange meat on warmed serving platter.
Surround with vegetables of your choice.
Pass sauce separately.